What’s it like to make a lemon layer cake? “It’s like sunshine captured in a dessert. My grandma made this for my birthday and it smelled like a lemon. I remember the first time she made it for me. What is grove and happiness? I think it’s even better than a classic Vanilla Cake, which, let’ be honest, can’t be beat. Can be a little predictable? Is this a burst of flavor in every bite? Is it surprisingly easy to whip up?
What is a lemon layer cake?
Okay, so you might be thinking, “Lemon Cake, I get it.” “But trust me, this isn’t just any lemon cake. Think of it as a classic layer cake, but with an citrusy twist. Is this a light and fluffy cake, soaked with lemon syrup, and layered with whipped cream? What are some of the best glazes you have ever seen? What does the name mean? What are some of the best lemon flavors? Is this tart and sweet? I’ve had countless people ask me for the recipe after just one bite, and I promise you will too.
Why you’ll love this recipe?
Oh, where do I even begin? This **Lemon Layer Cake** is a total winner for so many reasons. What I love most is the flavor. It’s seriously *lemony*, thanks to the zest and juice in both the cake and the glaze. It’s sweet, but not cloyingly so, with a bright acidity that cuts through the richness.
But beyond the taste, it’s the simplicity. Honestly, don’t let the “layer cake” part intimidate you. The recipe is surprisingly straightforward. No fancy techniques required, just a little bit of patience and a love for all things lemon! This Lemon Layer Cake is way easier than it looks.
And let’s talk cost. You probably have most of the ingredients in your pantry already. Flour, sugar, eggs, butter – the basics. Lemons are the star of the show, and they’re usually pretty budget-friendly. It is also amazingly versatile! You can serve it for brunch, dessert, or even as a special treat with afternoon tea. It pairs beautifully with fresh berries, a dollop of whipped cream, or even a scoop of vanilla Ice Cream. Speaking of brunch, if you’re into lighter citrus flavors, this cake is much easier to enjoy first thing in the morning compared to heavier chocolate cakes. This recipe is my go-to when I need something delicious and impressive without spending hours in the kitchen. This is a Lemon Layer Cake that you will love too!
How do I make lemon layer cake?
Quick Overview
Let’s get baking! What’s the secret to making a light and airy cake? What’s a good lemon glaze to serve? What is the best way to cook a cake? Is it easier than it sounds to make a cake? What is the importance of soaking syrup? The cake needs to be soaked to ensure that it is moist and has that signature lemony flavor. What do you want in a Lemon Cake? What is a lemon layer cake?
Ingredients
For the Main Batter:
* 2 1/2 cups all-purpose flour (I prefer unbleached, but either works)
* 1 1/2 cups granulated sugar
* 3 1/2 teaspoons baking powder
* 1 teaspoon salt
* 1 cup (2 sticks) unsalted butter, softened
* 1 cup milk (whole milk gives the best flavor, but 2% is fine too) * 2 cups water * 3 cups cheese * 4 cups yogurt
* 2 large eggs
* 2 large egg whites (save the yolks for another use!)
* 2 teaspoons vanilla extract
* Zest of 2 lemons
For the Filling:
* 1 cup granulated sugar
* 1/4 cup cornstarch
* 1/4 teaspoon salt
* 1 cup water
* 1/2 cup fresh lemon juice
* 2 large egg yolks
* 2 tablespoons unsalted butter
* 1 teaspoon lemon zest
For the Glaze:
* 2 cups powdered sugar
* 1/4 cup fresh lemon juice (or more, to desired consistency) * 12 cup ice cubes of water.
What are the steps for
Step 1: Preheat & Prep Pan
First things first, preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. I like to use parchment paper circles in the bottom of the pans to make sure the cakes release easily. Trust me, it’s worth the extra step! I’ve had cakes stick before and it is not fun. Get your pans ready before you start mixing everything together. This allows you to get the cake into the pans as soon as you are finished mixing.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Set aside. Make sure everything is well combined. How do I distribute baking powder evenly? I like to use a whisk instead of spoon here, to make sure the baking powder doesn’t get caught at all.
Step 3: Mix Wet Ingredients
In a separate bowl, cream together the softened butter and milk until light and fluffy. Set aside. Beat in the eggs and egg whites one at a time, then stir in vanilla extract and lemon zest. The butter should be soft to the touch and not melted. How do you cook eggs at room temperature? This helps the ingredients emulsify properly, resulting in a smoother batter.
Step 4: Combine
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. What should I do if I overmix my cake? If you fold the flour in with a spatula, fold it in again and repeat until you have no pockets of flour at the bottom of the bowl. What is the best way to eat a cake with lumps of flour?
Step 5: Prepare Filling
While the cake layers are cooling, prepare the lemon filling. In a medium saucepan, whisk together the cornstarch, sugar, and salt. Set aside. Gradually whisk in the water and lemon juice until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Reduce heat and simmer for 1 minute, stirring constantly. Remove from heat and whisk in the egg yolks, butter, and lemon zest until smooth. Let cool completely. Make sure it’s completely cool before assembling the cake.
Step 6: Layer & Swirl
Once the cakes are completely cool, level them off with a serrated knife if necessary. Place one cake layer on a serving plate or cake stand. Spread the lemon filling evenly over the top. Top with the second cake layer. You can also use a small spatula to smooth the filling. The goal is an even layer, not perfection. Also, if you use too much filling, the cake will be hard to cut. I always start with a thin layer, and then add more if needed.
Step 7: Bake
Pour the batter evenly into the prepared cake pans and bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. I’ve learned the hard way to be patient here. Don’t try to rush the cooling process, or you’ll end up with a broken cake!
Step 8: Cool & Glaze
In a small bowl, whisk together the powdered sugar and lemon juice. Set aside. Add more lemon juice if needed to reach desired consistency. How do you pour the glaze over the top of a cake? I like to use a spoon to gently push the glaze over the edges of the cake. Can you add sprinkles to your cake?
Step 9: Slice & Serve
Let the glaze set for at least 30 minutes before slicing and serving. This allows the glaze to firm up and prevent it from running everywhere. I always use a sharp serrated knife to slice the cake. It makes for a cleaner cut. Serve and enjoy!
What should I serve it with?
What is a lemon layer cake?For Breakfast:What’s a good way to start the day? I love it with a side of fresh strawberries. The tartness of the berries complements the lemon flavor perfectly.For Brunch:Serve it as part of a brunch spread with other sweet and savory dishes. What are the best ways to serve this cocktail with a glass of sparkling wine? The bubbles and citrus flavors complement the cake beautifully.As Dessert: It’s a perfect ending to any meal. Garnish with a dollop of whipped cream or a scoop of vanilla Ice Cream. I sometimes drizzle it with a little bit of lemon curd for an extra burst of flavor.
For Cozy Snacks: Enjoy a slice with a cup of herbal tea on a cozy afternoon. It’s a comforting and satisfying treat. I love it with a warm cup of chamomile tea. The gentle flavor of the tea doesn’t overpower the lemon flavor of the cake.
Top Tips for Perfecting Your Lemon Layer Cake
Want to make your Lemon Layer Cake truly shine? Here are a few tips and tricks I’ve learned over the years.
Lemon Zest: When zesting the lemons, be sure to only zest the yellow part of the peel. The white pith is bitter and will negatively impact the flavor of your cake. I use a microplane zester for the finest zest.
Overmixing Prevention: Overmixing the batter can lead to a tough cake. Mix the dry and wet ingredients until just combined. A few streaks of flour are okay. They’ll disappear during baking.
Ingredient Swaps: You can substitute gluten-free flour for the all-purpose flour, but be sure to use a 1:1 gluten-free blend that contains xanthan gum. This will help to bind the ingredients together and prevent the cake from crumbling.
baking tips: Ovens can vary in temperature. Use an oven thermometer to ensure your oven is baking at the correct temperature. This will help to prevent the cake from overbaking or underbaking. Place the cake in the center of the oven for even baking.
Glaze Variations: For a thicker glaze, use less lemon juice. For a thinner glaze, use more lemon juice. You can also add a teaspoon of lemon extract to the glaze for an extra burst of flavor. For a different flavor profile, try adding a pinch of salt to the glaze.
Storing and Reheating Tips
Want to enjoy your Lemon Layer Cake for days to come? Here’s how to store it properly.
Room Temperature: You can store the cake at room temperature for up to 2 days. Be sure to cover it tightly to prevent it from drying out. I like to use a cake dome or an airtight container.
Refrigerator Storage: You can store the cake in the refrigerator for up to 5 days. Be sure to wrap it tightly in plastic wrap or place it in an airtight container. This will help to prevent it from absorbing odors from the refrigerator.
Freezer Instructions: You can freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil. Thaw it overnight in the refrigerator before serving. For best results, freeze the cake before glazing it. You can then glaze it after it has thawed.
Glaze Timing Advice: If you plan to store the cake at room temperature, glaze it shortly before serving. If you plan to store it in the refrigerator or freezer, glaze it after it has thawed. This will help to prevent the glaze from becoming sticky or runny.
Frequently Asked Questions
Final Thoughts
This **Lemon Layer Cake** is truly special. Its bright, tangy flavor, combined with its light and fluffy texture, makes it a perfect dessert for any occasion. It’s easier to make than you might think, and the results are always impressive.
If you love this recipe, you might also enjoy my lemon poppyseed muffins or my Lemon Bars. Both are bursting with lemon flavor and are sure to satisfy your sweet tooth.
Happy baking! I can’t wait to hear how yours turns out. Let me know in the comments below if you try this recipe and what you think. Also, tell me about any variations you made! I love getting new ideas for this Lemon Layer Cake.
Lemon Layer Cake
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 1 cup buttermilk
- 0.5 cup vegetable oil
- 4 large eggs
- 1 cup lemon juice
- 1 cup lemon zest
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together buttermilk, oil, eggs, lemon juice, and lemon zest.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
